One Pot Spinach Artichoke Chicken Orzo
This One Pot Spinach Artichoke Chicken Orzo is creamy, comforting, and packed with flavor! A perfect cozy meal that comes together quickly with tender chicken, spinach, and artichokes.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 16 ounces orzo
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon salt
- 1 cup Parmesan cheese plus more for garnish
- 3 cloves garlic minced
- 1 can quartered artichoke hearts 14 ounces, drained
- 8 ounces fresh spinach
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken breast. Season with salt, pepper, and garlic powder. Cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the orzo to the pot and stir to combine with the garlic. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes until orzo is tender and most liquid is absorbed.
- Stir in the heavy cream and cream cheese until the cheese is fully melted and the sauce is creamy.
- Return the cooked chicken to the pot along with the artichoke hearts and fresh spinach. Stir until the spinach wilts and chicken is heated through. Fold in Parmesan cheese and additional salt to taste.
Notes
- Substitute chicken breast with cooked rotisserie chicken to save time.
- Make it vegetarian by omitting chicken and using vegetable broth instead.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftovers can be baked with breadcrumbs and cheese for a casserole.
- Add red pepper flakes or fresh herbs for extra flavor and variety.